* Exported from MasterCook *

REDCURRANT VENISON

Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : 10-20G Low Carb Meat Beef-Veal-Others-Game


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 venison steaks
Few juniper berries -- crushed
Salt and freshly ground black pepper
3 tbsp olive oil
60 g cranberry sauce -- 2oz
1 tsp cinnamon
1 lemon -- juice and rind
3/8 cup port wine
2 tbsp butter -- cut into pieces

Season the steaks with juniper berries, salt and pepper. Heat the oil and fry the steaks over a high heat until lightly browned on both sides. Reduce the heat and continue to fry until cooked to your liking.

Meanwhile, place the redcurrant jelly, cinnamon stick and lemon rind in a pan with 2 tbsp of port and simmer for 10 minutes. Add the lemon juice then beat in the butter.

Transfer the cooked steaks to a warmed serving plate. Add the remaining port to the pan and bring to the boil, stirring to scrape up all the meat juices. Pour over the steaks. Serve the sauce separately.




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Per Serving (excluding unknown items): 492 Calories; 21g Fat (41.6% calories from fat); 52g Protein; 15g Carbohydrate; 1g Dietary Fiber; 208mg Cholesterol; 181mg Sodium. Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 0 Fruit; 3 Fat; 1/2 Other Carbohydrates.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipe


Nutr. Assoc. : 1568 0 0 0 766 0 0 0 0

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